Sticky hoisin ribs
Crunchy salad & jasmine rice
Sticky hoisin ribs
Crunchy salad & jasmine rice
“Tender, glazed, finger-licking ribs are hard to beat. Start these off low and slow in the oven, then move to the barbecue for the perfect smoky, sticky finish. ”
Serves 6
Cooks In3 hours 30 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 912 46%
-
Fat 40.9g 58%
-
Saturates 12.6g 63%
-
Sugars 25.5g 28%
-
Salt 2.7g 45%
-
Protein 41.3g 83%
-
Carbs 99.7g 38%
-
Fibre 1.2g -
Of an adult's reference intake
Tap For Method
Ingredients
- 4 racks of higher-welfare baby back pork ribs , (1.5-2kg)
- 2 teaspoons Chinese five-spice
- olive oil
- 1 bulb of garlic
- 2 oranges
- 290 ml hoisin sauce
- 1 bunch of fresh rosemary or thyme (30g) , optional
- 450 g jasmine rice
- SALAD
- 1 bunch of spring onions
- 1 bunch of radishes
- 1 bulb of fennel
- 3 fresh mixed-colour chillies
- 1 bunch of fresh coriander , (30g)
- 3 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon low-salt soy sauce
- 4 cm piece of ginger
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Preheat the oven to 160°C/325°F/gas 3.
- Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
- Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
- Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
- Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
- Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
- Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
- Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
- Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!
Tips
— Try adding some wood chips or woody herbs to the barbecue for added smokiness, if you like.
— You can finish these ribs in the oven. Simply turn the heat up to 200°C/400°F/gas 6 and cook for 8 to 10 minutes, brushing regularly with the hoisin.
— A sprinkling of crushed nuts or sesame seeds over the ribs would be delicious.
— On the salad dressing, try swapping in fresh lime juice in place of the rice wine vinegar.
Related recipes
Related video
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited